Rhubarb Vanilla Tart
- 125 g cold butter
- 60 g Icing sugar
- 250 g flour
- 1 Egg (size M)
- 500 g Rhubarb
- 400 ml Milk
- 1 packet pudding powder' vanilla flavor '
- 3 EL + 75 g sugar
- 250 ml Cherry nectar
- 25 g Starch
- pink sugar pearls
- 20 g Meringue
- flour
- Fat
- Cling film
- baking paper
-
dried peas
75 minutes
light
- 1.
- Cut the butter into pieces. Knead the powdered sugar, butter, flour and egg in a bowl with the dough hook of the hand mixer, then work with your hands into a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes. Wash and clean the rhubarb and cut into pieces approx. 1 cm wide. Roll out the dough in a round shape (approx. 32 cm Ø) on a floured work surface. Grease a tart pan (26 cm Ø). Put in the dough and cut off the excess edge. Prick the bottom several times with a fork. Line with baking paper and fill with dry peas. Bake in the preheated oven (200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Remove the dry peas and baking paper and bake for another 5-10 minutes. Knead the rest of the dough and roll it out thinly on a floured work surface. Cut out small flowers and place on a baking sheet lined with baking paper. Take the tart out of the oven and let it cool down. Bake the flowers for about 8 minutes at the same temperature, then let them cool down. In the meantime, bring 340 ml milk to the boil. Mix the pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk until smooth and stir into the boiling milk. Let the pudding simmer for about 1 minute and remove from the stove. Pour the pudding into the tart pan and refrigerate for 30 minutes. Bring the cherry nectar and 75 g sugar to the boil. Let the rhubarb simmer for 3-4 minutes. Remove the rhubarb with a slotted spoon. Mix 5 tablespoons of water and starch until smooth. Stir the starch into the boiling liquid and cook for 1 minute. Brush the shortcrust pastry flowers with some bound juice and sprinkle with sugar pearls. Add the rhubarb to the juice, let it cool for about 10 minutes and place in the tart pan. Chill the tart for another 45 minutes. Crumble the meringue. Garnish the tart with shortcrust pastry flowers and meringue crumbs. Whipped cream tastes good with it
- 2.
- Waiting time approx. 1 3/4 hours. Photo: Först,
1 piece approx:
- 270 kcal
- 1130 kJ
- 4 g protein
- 11 g fat
- 39 g carbohydrates
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